Pumpkin Alfredo

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Creamy, cozy, and perfect for fall! This Pumpkin Alfredo blends pumpkin puree with rich heavy cream and sharp, salty Pecorino Romano for a savory fall twist on classic Alfredo. Serve it over pasta for the ultimate autumn comfort food!

This post originally published in November 2013.

Winter is officially here.  It has snowed two days this week, one of which left snow on the ground.  If I haven’t said it before I HATE the cold and HATE the snow.  They just don’t work for me.

I’d much rather stick with fall weather and fall flavors like the warm spices in these Copycat Starbucks Pumpkin Scones.  I also won’t pass up a chance to have a mug of Caramel Apple Cider made in the slow cooker.

I knew I wanted to make something with pumpkin.  Ever since I started cooking with fresh pumpkins this summer I haven’t stopped! I made this Pumpkin Pie with fresh roasted pumpkin and it was amazing!  I also made Spiced Pumpkin Mini Breads with Streusel Topping.

How do you roast a pumpkin?

Wash the outside of the pumpkin.  Cut it in half and scoop out the seeds and stringy parts.  Brush the cut part of the pumpkin with olive oil.  If using in a savory recipe season with salt and pepper.  If using in a sweet recipe season with cinnamon or pumpkin spice.  Place cut side down on a baking sheet and bake at 375 degrees for 30 minutes for small or pie pumpkins or 50 minutes for large pumpkins. Cool, scoop out the insides, and blend in a food processor.

There was one recipe I’ve been hoping to try but hadn’t yet gotten around to so this was the perfect opportunity.   I’ve been loving savory pumpkin dishes, especially pasta dishes so when I saw this pumpkin alfredo I was sold.

Ingredients:

• pasta (use your favorite shape but short pasta seems to hold the sauce better)
• salted butter
• shallot (or you can use a quarter of an onion if you don’t have a shallot)
• garlic cloves
• fresh pumpkin puree (or you can use canned)
• dried sage
• nutmeg (make sure you use this, it really adds to the flavor)
• half and half (or heavy cream)
• Pecorino Romano cheese
• salt and pepper

To make pumpkin alfredo first cook the pasta according to the package directions.  Drain and reserve 1/2 cup of pasta water. 

Melt the butter in a large skillet.  Once it’s melted add the garlic and shallot and saute for 2 minutes.  Stir in the pumpkin, sage, and nutmeg then cook for 1 minute.  Add in the half and half, mix well, then bring to a boil.  Reduce heat and simmer 10 minutes. 

Stir in the cheese, salt, and pepper and cook for an additional minute.  Add the pasta and toss to coat.  

The sauce is simple and delicious, made with pumpkin, spices, half and half, and Pecorino Romano cheese.  It makes a creamy, orange colorful sauce.   The flavor is both cheesy and pumpkin which works really well together.

While I simply served my sauce over top of rotini pasta, it can be served over top of any shape of pasta.   I also didn’t add any vegetables this time but I think it would be tasty with roasted or sauteed vegetables.

WHat vegetables could put on this pasta?

You can add 1-2 cups of fresh kale or spinach right to the sauce and cook for a few minutes to help the greens wilt.  You can also saute some broccoli or mushrooms to add to the sauce before serving.  Another option would be roasting bell peppers, onions, and zucchini or squash to serve with the pasta and pumpkin alfredo. 

 We really enjoyed the pumpkin alfredo and it’s an easy to make sauce that I’ll be using in the fall and winter.   The sauce is rich and creamy and is perfect for “squashing” winter!

Pumpkin Alfredo

This Pumpkin Alfredo blends pumpkin puree with rich heavy cream and sharp, salty Pecorino Romano for a savory fall twist on classic Alfredo.

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 4 servings

Author: Hezzi-D

Equipment

• 1 large skillet

Ingredients

• 1 pound pasta cooked and drained, reserving 1/2 cup of pasta water
• 1 Tablespoon butter
• 1 shallot minced
• 3 garlic cloves minced
• 1/2 cup fresh pumpkin puree
• 1/2 teaspoon dried sage
• 1/2 teaspoon nutmeg
• 1 cup half and half or heavy cream
• 1/4 cup grated Pecorino Romano cheese
• 1 teaspoon salt
• 1 teaspoon black pepper

Instructions

• Cook the pasta according to the package directions. Drain, reserving 1/2 cup of pasta water, and keep hot.
• In a large skillet melt the butter over medium heat. Once it is melted add in the shallot and garlic and cook for 1-2 minutes.
• Add in pumpkin, sage, and nutmeg. Mix well and cook for about 1 minute.
• Add the half and half, stirring well, and bring to a boil. Immediately reduce heat and simmer for 10 minutes, stirring occasionally.
• Stir in the Pecorino Romano, salt, and pepper. Cook for 1-2 minutes.
• Add in the pasta and toss to coat. Stir in reserved pasta water as needed to thin out the sauce.
• Serve hot with additional grated Pecorino Romano cheese and chopped parsley.

Notes

A Hezzi-D Original recipe